Health officials in Baltimore are trying to figure out what caused several cases of apparent food poisoning...at a food safety convention. NBC News reports that at least four people called Baltimore's health department to report that they suffered from nausea, diarrhea and other symptoms of foodborne illness after eating a meal April 9 at the Baltimore Convention Center.

The Food Safety Summit includes classes on safe food preparation and topics from government agencies and private companies, the Baltimore Sun reports.

So, if you can't even be guaranteed your food is safe at the food safety convention, how can you protect yourself and your stomach. Click through the following slideshow from our partners at Good Housekeeping to learn about 11 risky foods to watch out for.

Health officials in Baltimore are trying to figure out what caused several cases of apparent food poisoning...at a food safety convention. NBC News reports that at least four people called Baltimore's health ... more

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Health officials in Baltimore are trying to figure out what caused... Photo-5784103.68042 - Beaumont Enterprise

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#11: Beans and Grains

Seeds and beans thrive in warm and humid environments — environments that are also attractive for bacteria like Salmonella or E. coli. As the spring 2011 outbreak in Germany showed, bean sprouts are particularly risky. To be safe, skip raw sprouts on sandwiches and in salads; eat them only when cooked thoroughly, as in a stir fry.

Oysters, clams, mussels or other bivalves can be contaminated with deadly bacteria or parasites. Before buying, check that the shellfish were taken from safe waters and, to be extra cautious, cook before eating.

The more Salmonella bacteria present in an egg, the higher your chance of getting sick. That’s why it’s important to refrigerate eggs (on a shelf, not in the fridge door) as soon as you get back from the supermarket. Cook till yolks are firm.

Follow the same defrosting rules you use for meat. The safe ways: in a resealable bag or container in the fridge; in a sealed bag and submerged in cold water (changing the water every 30 minutes); or microwave. Do not thaw on the counter; the warmer temperatures of your kitchen can cause bacteria to multiply.

#8: Fish Follow the same defrosting rules you use for meat.... Photo-5032963.68042 - Beaumont Enterprise

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#7: Pork

The rules for safe cooking have changed: Cook pork roasts or chops until internal temperature, as measured on a meat thermometer, reaches at least 145 degrees F. Then — this is important — let the meat rest for three minutes before cutting or eating. Ground pork needs to reach 160 degrees F.

Ground beef can be contaminated with deadly strains of E. coli bacteria, like the notorious O157. When making burgers or meat loaf, always use an instant-read meat thermometer and cook to 160 degrees F.; checking color isn’t a reliable test since the meat can turn brown before it’s fully cooked. For whole cuts, 145 degrees is safe.

Wash and dry with a clean paper towel. Exception: If the produce is labeled “prewashed,” “triple-washed,” or “ready-to-eat,” don’t rinse it. You risk picking up germs from around your kitchen. At salad bars, check that greens are replaced regularly.

Avoid cross-contamination by keeping chicken and turkey packages in sealed containers or bags, where they can’t leak on to fresh foods. Use separate cutting boards for poultry and produce (ditto for raw meat). And don’t place cooked chicken (or meat) on the same platter you used to carry it to the stove or grill uncooked.